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Preheat the oven to 375°F / 190°C convection heat (or 400°F / 205°C flat heat). Line an 8-inch square cake pan with greased parchment paper that goes up and beyond the sides. Clip the parchment paper to the sides to create a sling.
In a medium bowl, whisk together flour, granola, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
In another large bowl, whisk together the melted butter, brown sugar, and maple syrup. Whisk in the eggs, one at a time. Using a wooden spoon or rubber spatula, stir in the dry ingredients until well combined. Stir in the craisins.
Pour into the prepared pan. Bake until the top looks set and golden brown at the edge, about 30 minutes.
Cool in the pan to room temperature before removing the bar from the pan and cutting into sixteen pieces.
Make into cookies: 375* oven, cool dough for 30 minutes, #40 scoop (1.5 Tbs), Sox balls evenly spaces, balls for 12 minutes. May have a slightly lighter center- cool completely before removing from the tray.